It’s August and the produce is coming fast and furious now time to can! It’s my third season of preserving, and I’ll be putting up more than in previous years; my husband planted a lot of green beans this year. I like having enough food stored so that we can continue to eat locally during the off season. Also, canning helps solve the problem of limited freezer space and potential loss of electricity during winter storms. Mostly, though, I just like the satisfaction and pleasure of seeing colorful rows of home-canned goods.
If you’ve always wanted to start canning but didn’t know how, or need a refresher or have questions I know I do many canning demonstrations are scheduled for New Hampshire Eat Local Month. They are free and open to the public:
Yes You Can! Canning Demonstration by Claudia Boozer-Blasco, UNH Cooperative Extension Educator
– Use of proper canning equipment
– Techniques for canning acidic fruits and vegetables safely in a water-bath canner
– Using up-to-date canning recipes
Exeter Farmers Market, Swazey Parkway, Exeter, NH
Thursday, August 13, 2:15 – 6 p.m.
Portsmouth Farmers Market, City Hall Parking Lot, Junkins Avenue, Portsmouth, NH
Saturday, August 15, 8 a.m. – 1 p.m.
Applecrest Farm Orchards, 133 Exeter Road, Hampton Falls, NH
Tuesday, August 18, 11 a.m. – 1 p.m.
Rye Public Library, 581 Washington Road, Rye, NH
Tuesday, August 25, 6:30 – 8 p.m.
For those wanting to learn more about canning and home preservation, The National Center for Home Food Preservation offers a free, self-paced online course, Preserving Food at Home: A Self-Study (requires registration to receive a login). I also recommend their guide to canning, “So Easy to Preserve”. It’s a useful reference for both beginners as well as the more experienced, with chapters on Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. Copies are available through their website.
Notes: For those of you interested, from left to right, Bok Choy Kimchi, Roasted Heirloom Tomatoes (San Marzano tomatoes done “long-term shelf”), and Zydeco Beans from “The Joy of Pickling” by Linda Ziedrich.